I've made a bunch of it before and always hardened it in the fridge and broke it up into little pieces. Problem comes for me when I want to add it to beer. It never seems to dissolve as quickly as the stuff I buy from the home brew stores. It seems to just turn into a sticky blob on the bottom that I have to stir around for awhile until it fully dissolves.

Is there anything wrong if I make the candi sugar as normal, then slowly add some water to make it a thick syrup and just keep it as a syrup instead? It seems this would be a lot easier and quicker to dissolve in the wort. I can't really think of anything bad that would happen? I have a bunch of masson jars I can seal it up in and put in the freezer.

I think that's essentially what the majority of people are using now, the syrup. I have taken a different approach and just make it while the rest of the brewing process is going on. It takes a little timing, but is another alternative. So I only make what I need for a recipe at a given time.

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